La Pierre de Sisyphe Rouge 2014

La Pierre de Sisyphe Rouge is a deep, natural red that comes from volcanic soil with gravel and basalt bound by clay, and Grenache from a basalt plateau, from plants whose roots go deep into the rock to gather nutrients.

Joseph destems without crushing the grapes and uses gravity to put the fermenting juice in cuves. He co-ferments the Grenache and Carignan with a month of maceration. It was matured for eight months on its lees and bottled without de-gassing. He neither fines, nor filters, nor adds sulfites.

La Pierre de Sisyphe Rouge 2014

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Wine Quotes

Natural wine is the result of a philosophical choice to find a pure expression of terroir. It's made from organically farmed grapes, without herbicides, pesticides, fertilizers, or other synthetic products. The harvest is manual and, in the vinification, the winemaker strives to keep the characteristics of a living wine.

— vinsnaturels.fr

The myth that all red wines should be served at 'room temperature' has ruined more great wines than any other single mistreatment. It dates from the nineteenth century, when, for venerable wines, it was a valid dictum, as central heating did not exist and room temperature was closer to 60 degrees than 80 degrees.

— Richard Olney

The vin vivant [living wine] movement started in the 1990s. At first we were considered hippies. Younger people got really interested. They are very digestable, easy to drink, and you can drink more and won’t have a hangover.

— Pierre Jancou

A frank representation of a piece of land in a particular year…all the components necessary to start and complete fermentation and give balance and complexity must come from the vineyard itself.

— Isabelle Legeron

drink from the well of yourself and begin again.

— Charles Bukowski

Natural wine is not new; it is what wine always was, and yet, somehow today it has become a rarity. It is a tiny drop in a big ocean, but, oh my, what a drop.

— Isabelle Legeron

I think one can do without SO2, in certain measure, if one has hygiene. No, but if you don't treat with sulphurous anhydride, you must be very careful. There you are. Because: SO2 is a poison. It poisons both the yeast (the yeast resists but it does better when not poisoned by sulphur anhydride) and the bacteria.